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Tausug Beef Kulma (Kulma Sapi)

Tausug Beef Kulma (Kulma Sapi)

Tausug Beef Kulma is an heirloom Filipino-Muslim curry from Mindanao, where tender beef slowly simmers in a velvety sauce of coconut milk, peanuts, and warming spices. This cherished dish, particularly treasured by the Tausūg people of Zamboanga, represents a fascinating cultural intersection between Filipino and Malaysian culinary traditions, evident in its similarity to Korma. The curry achieves a distinctive flavor profile by combining the richness of coconut milk, the depth of curry spices, and the subtle nuttiness of peanut butter, creating a curry that sits beautifully between traditional Beef Curry and Kare Kare. While it holds special significance during Ramadan celebrations, its popularity extends beyond religious occasions, finding its place in Muslim restaurants throughout Zamboanga and becoming a testament to the region's rich culinary heritage.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Marination Time 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Filipino, Malaysian
Servings 6
Calories 586 kcal
Difficulty Intermediate

Equipment

  • Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
  • Sharp knife (kutsilyo) For cutting meat and vegetables
  • Wooden Spoon (Sandok Kahoy) For stirring without scratching the pot
  • Measuring cups and spoons (Panukat) For accurate measurements
  • Mortar and pestle (dikdikan) For pounding lemongrass
  • Large mixing bowl (mangkok) For marinating beef

Ingredients
 

For the Marinade:

  • 1 kg stewing beef karne ng baka, cut into 2-inch cubes
  • 2 tablespoons curry powder pulbos na curry
  • 1 teaspoon cinnamon kanela
  • 1 teaspoon paprika
  • Juice from half lemon kalamansi can be substituted
  • Salt asin to taste

For the Curry:

  • 2 cups coconut milk gata
  • ½ cup coconut cream kakang gata
  • 2 ½ cups beef stock sabaw ng baka
  • 2 heaping tablespoons peanut butter mantika ng mani
  • ⅓ cup tomato paste pino ng kamatis
  • 4 cloves garlic bawang, minced
  • 2 large onions sibuyas, chopped
  • 2 birds eye chilies siling labuyo, chopped
  • 1 bunch lemongrass tanglad, pounded
  • 1 piece bay leaf dahon ng laurel
  • Salt and freshly ground black pepper to taste
  • Oil for cooking

Instructions
 

  • First grab a large bowl and mix your curry powder, cinnamon, paprika, lemon juice, and salt. Add your beef cubes and mix well, making sure each piece is coated with the spices. Let this sit for 30 minutes.
  • Heat oil in a large pot over medium-high heat. Once hot, add your marinated beef pieces in small batches and brown them until they're golden on all sides - about 3-4 minutes per side. Take out the beef and set aside on a plate.
  • Using the same pot, turn down the heat to medium. Add garlic and cook until you can smell its aroma, about 30 seconds. Add your chopped onions and cook until they turn clear and soft, about 5 minutes.
  • Put the browned beef back in the pot and add the bay leaf. Pour in your beef stock and coconut milk. Let it come to a boil, then lower the heat, cover the pot, and let it simmer gently for 1 hour. Give it a stir now and then.
  • After an hour, add your tomato paste, peanut butter, lemongrass, and chilies. Keep cooking on low heat for 45 minutes, or until the meat is so tender it breaks apart easily with a fork.
  • Pour in the coconut cream and cook for 15 more minutes, stirring gently. Taste the sauce and add salt and pepper if needed. Turn off the heat and let it rest for 15 minutes - this helps all the flavors come together nicely.
  • Your Beef Kulma should now have a rich, creamy sauce that's thick enough to coat the back of a spoon. Serve hot with steamed rice and enjoy!
  • Remember: Don't rush the cooking time - this is what makes the beef tender and the sauce rich and flavorful. If the sauce gets too thick while cooking, you can add a splash of water or beef stock.

Tips from Lola's Kitchen

  • Choose beef chuck or brisket for the best results
  • Pound lemongrass well to release its essential oils
  • Don't rush the cooking process - slow cooking ensures tender meat
  • Add coconut cream at the end to prevent curdling
  • Let it rest for 15 minutes before serving to allow flavors to meld
 

Nutrition

Calories: 586kcalCarbohydrates: 18gProtein: 42gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 325mgPotassium: 611mgFiber: 4gSugar: 2gVitamin A: 408IUVitamin C: 5mgCalcium: 89mgIron: 6mg
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